Aubergines stuffed with cheese and sobrasada

To prepare these delicious stuffed aubergines, firstly cut the two aubergines in half, carefully empty the stuffing for later use, for the moment cut, chop and set aside.

Secondly, cook the aubergine shells in a pan with water and salt, leaving them to cook for approximately 6 to 8 minutes, until they are soft but not excessively so. Once ready, drain the aubergines in a colander and set aside so that they release all the water.

Thirdly, prepare the filling for the aubergines, cut and slice the garlic cloves to make a kind of sofrito, i.e. fry in a frying pan with olive oil, then do the same with the spring onions and leeks, cut and add. Once we have all the vegetables in the frying pan, fry everything well and poach.

Fourthly, add the aubergine meat or stuffing to the mixture and cook over a medium-low heat for approximately 6 or 8 minutes.

To finish off, add the star ingredients, cut the cheese we have chosen and the sobrasada de Mallorca El Zagal into small pieces and once cut, add them to the frying pan, mix all the ingredients well and when we see that they are all integrated, remove from the heat and start to fill our aubergines, which should already be drained and dry.

Finally, once the aubergines are stuffed, place them on a baking tray with greaseproof paper to prevent them from sticking, and bake them with more cheese sprinkled on top for about 5 minutes at 200º, depending on the oven, the aim is for them to be au gratin.

Finally, remove them from the oven, decorate them while they cool a little, serve and, of course, enjoy!